Archive
Honey Quality
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Monofloral Honey
Monofloral honey comes wholly or mainly from a single plant species, such as acacia, linden or sunflower, and possesses the corresponding organoleptic…
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Multifloral Honey
Multifloral, or polyfloral, honey is produced from the nectar of many plant species blooming in the same area and season. Its flavour,…
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Pfund Scale
The Pfund scale grades honey colour from water-white to dark amber, measured in millimetres by comparing the honey against a standard amber…
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Honeydew Honey
Honeydew honey is produced by bees from secretions of plant-sucking insects on trees, such as fir, pine and oak, rather than from…
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Conductivity (Electrical)
Electrical conductivity of honey, measured in milliSiemens per centimetre, reflects its mineral content and is used to distinguish honey types. The EU…
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Creamed Honey
Creamed honey is honey in which crystallisation has been controlled, usually by seeding with fine crystals and stirring at cool temperature, producing…
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Crystallization
Crystallization is the natural process by which glucose in honey forms crystals, turning liquid honey solid or semi-solid. It is not a…
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Fermentation (Honey)
Honey fermentation is spoilage caused by osmophilic yeasts that multiply when moisture content is too high, generally above 18–20 percent, especially in…
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Filtered Honey
Filtered honey is honey processed by filtration that removes significant amounts of pollen along with fine particles. Under the EU Honey Directive,…
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Free Acidity
Free acidity expresses the content of free acids in honey, measured in milliequivalents per kilogram. Codex and the EU Honey Directive set…